Grocery Store (The) - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 06, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 118 | Other (Specify)
Observation: Hot holding unit temperature is not being monitored and recorded.
Corrective Action: Provide and accurate thermometer on the hot holding unit and monitor and record the hot holding temperature daily.
 |
| 513 | Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2))
Observation: Thermometer on the hot holding unit reads 114 F. Additional thermometer in this unit is not working.
Surface food temperature of BBQ chicken in the upper portion of the hot holding unit recorded 65 degree Celsius (149 F). Internal temperature of food in the lower portion of the hot holding unit reached 140 F.
Corrective Action: Provide an accurate thermometer on the hot holding unit. Temperature of this hot holding unit must be monitored and recorded.
|
Comments:
Discussed the results of this inspection with Mike.
-Prewrapped hot items like sausage rolls and meat pies are supplied hot from another commercial kitchen ( Delish) in Whistler.
-BBQ chicken is cooked and displayed in the hot holding unit for sale.
-Foodsafe certified staff available.
-Hot food area generally well maintained.
-No signs of any pest infestation.
-Internal hot holding temperature for sausage roll and meat pies measured 60 degree at the time of this inspection.
- No direct handling of food in the hot food area. Hand washing station in the chicken cutting room has soap and paper towel.